Surf and turf is a culinary concept that brings together the best of land and sea, creating a luxurious dining experience by combining meat, typically steak, with seafood, such as lobster or shrimp.
This unique pairing is celebrated for its rich flavours and contrasting textures, offering a delightful blend of savoury and sweet tastes.
We look to Culinary Columnist and Executive Chef, Paul Watters to share his take on this classic recipe, perfect for a little indulgence.
Today we have a succulent Surf & Turf with an Asian Twist
Steak Ingredients:
1 Sirloin Steak
8 baby Scallops
Salad Ingredients|:
2 handfuls of rocket (arugula)
1/2 bunch of coriander (cilantro) picked
1/2 red onion (peeled and finely sliced)
1/2 carrot (peeled and grated)
1/2 red pepper (finely sliced)
4 whole baby green pepper
A handful of beansprouts
Dressing Ingredients:
1 tablespoon of soy sauce
1 tablespoon of pure honey
1 tablespoon of hoi sin sauce
1 tablespoon of sweet chilli sauce
1 clove of garlic (peeled and grated)
1/2 knob of ginger (peeled and grated)
Firstly, gather a large pan and bring it to medium to high heat. Massage a little oil onto the steak and season with cracked black pepper. Cook for four minutes on one side, then place to the side of the pan, fat side down, and cook for a further three minutes, before flipping over and cooking for a further five minutes. Remove the steak from the pan and allow to rest. Add the Scallops to the pan and cook for a few minutes.
Mix the Salad in a large bowl and drizzle a little of the dressing before placing in the centre of a large plate. Next, slice the steak into strips and sit on top of the Salad. Finally, add the Scallops around the plate and drizzle a little more dressing.
Serve and Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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